Sunday, May 10, 2015

Wild Leek and Asparagus Vichyssoise

Ontario Wild Leeks or Ramps

Wild leeks, sometimes called ramp,
is a wild onion native to North America. The wild plant of the lily family is
much stronger to the taste than the cultivated leek – almost peppery. The whole
plant can be eaten, either raw in a salad or cooked. A word to you foragers, only take what you
can eat for yourself and for preserving, and please don’t take the root.
Trimming the shoots alone is enough, and it is best to leave the bulb in the ground
for another season’s growth. Forage where the plants are plentiful and only pick
individual plants within bunches.

Asparagus

Store fresh
asparagus with the ends wrapped in a damp paper towel. Keep them wrapped in
plastic and in the refrigerator.

When preparing fresh
asparagus, snap off the butt end of each spear. Save those woody ends to make
soup stock.

Not only is
asparagus low calorie and fat free, it is also an excellent source of folacin,
antioxidants, thiamin, and vitamin B6.

Wild Leek and Asparagus Vichyssoise

2
pounds asparagus, tips reserved, stalks cut into 1-inch lengths

2
tablespoons unsalted butter

½
cup wild leeks

½ pound potatoes, peeled and cubed (preferably
russet or Yukon Gold)

3
cups strong vegetable stock (or more as needed)

1 ½ cups
heavy cream

1 ¼ teaspoons
coarse salt

¼ teaspoon
freshly ground white pepper

In a saucepan of boiling salted water, blanch the asparagus
tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander
and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan. Add the leeks and cook over moderate heat,
stirring, until softened, about 5 minutes. Add the asparagus, potatoes and
stock, bring to a boil. Reduce the heat to low, cover and simmer until the
potatoes are tender, about 15 to 20 minutes.

Purée the soup in a blender, then transfer to a large bowl. Stir in the cream,
salt and white pepper. Let the soup cool to room temperature, then refrigerate
until chilled.

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Ontario Culinary Tourist

I am a
writer, culinary columnist and food and social media editor in London and
Toronto, Ontario. A chef, former restaurateur and hospitality consultant with
over thirty years in the industry, my work has appeared in a variety of print
and on-line publications. I also freelance written editorial and visual content
for tourism and corporate clients.